Delta-Decalactone (CAS 705-86-2) is a synthetic aroma chemical known for its creamy, fruity, and slightly floral character, often reminiscent of peach or coconut. It is commonly used in perfumery to impart a smooth, lactonic quality to fragrances, making it a popular choice in compositions aiming for a soft, rounded effect. Delta-Decalactone typically finds its place in fruity, floral, and gourmand accords, where it can enhance the overall richness and complexity of the scent. In formulations, it is often used at low concentrations due to its potent nature, allowing perfumers to achieve desired olfactory effects without overwhelming the composition. As with many synthetic aroma chemicals, it is important to consider safety and regulatory aspects when using Delta-Decalactone. While specific IFRA restrictions may apply, it is advisable for formulators to consult the latest guidelines and safety data to ensure compliance and safe usage in cosmetic products. — AI-generated summary, 2026-09-02.
A soft, creamy lactonic material with a distinct peach-skin and coconut character over a milky, buttery base. Warm and rounded, it lends a plush fruity-dairy facet that blends into florals and gourmands without sharpness.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 343.
Colorless viscous liquid.
Almost insoluble in water, soluble in alcohol and oils.
Very powerful and very tenacious, sweet creamy, nut-like odor with a heavy fruity undertone.
The taste is creamy, sweet coconut-peach-milk-like in concentrations below 2 ppm.
This lactone is used on a small scale in perfume compositions, often as part of a new musky type fragrance, or as a modifier in heavy floral fragrances where other lactones are already employed.
Its main use and original purpose was that of a milk and cream flavor re-conditioner. It is now used on an increasing scale in oleomargarine where its flavor comes to full bloom in combination with delta-dodecalactone.
Produced from (many methods) e. g. from Amyl amylcyclopentanone via 5-hydroxydecylic acid, by lactonization to subject material.